Ingredients

The following ingredients have 6 Servings
  • 1 cup cooked brown rice or quinoa
  • 2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.)
  • 1 3/4 cups salsa
  • 1 (4 oz.) can chopped green chiles
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • salt & pepper to taste, as needed
  • 1 cup shredded cheese, divided (I used a light combination of Monterey Jack, Mozzarella and Cheddar.)
  • Optional garnish; diced avocado, tomato and fresh cilantro

Instruction

  • Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
  • In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
  • Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
  • Serve immediately, garnished with avocado, tomato and cilantro, if desired.